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1
For the meatballs: Place the bread and 3 tablespoons water into a medium bowl.
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2
Mash to a paste with a spatula.
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3
Add the beef, sausage, egg, parsley, salt and pepper.
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4
Blend the mixture thoroughly with your hands or a flexible spatula.
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5
Form the mixture into 10 to 16 meatballs.
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6
Arrange the meatballs on a parchment paper-lined baking sheet until ready to use.
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7
For the hearty meatball stew: Sprinkle the meatballs with the flour and turn to coat with any flour still on the foil.
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8
Heat a large heavy nonstick skillet over medium heat for 1 minute.
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9
Add 2 tablespoons of the olive oil.
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10
Drop the meatballs into the skillet, spaced apart.
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11
Cook until the bottoms are set and brown, about 2 minutes.
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12
Using a flexible thin spatula, turn each meatball onto an uncooked side and cook until the bottoms are set and brown, about 2 minutes longer.
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13
Turn and cook a third side, until set and brown, about another 2 minutes, so the meatballs are browned and set all over.
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14
Transfer the meatballs to a large plate.
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15
Heat the remaining 2 tablespoons oil in the same skillet over medium-high heat.
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16
Add the onions, peppers, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
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17
Cook until soft, 4 minutes.
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18
Add the mushrooms and the remaining salt and pepper.
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19
Cook, stirring occasionally, until the mushrooms have softened, about 5 minutes.
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20
Add the potatoes, beans, tomatoes, red pepper flakes and broth.
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21
Bring the mixture to a boil.
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22
Reduce the heat to a simmer, cover the pan and cook until the potatoes are tender and the meatballs are cooked through, about 20 minutes.
